On this course..
Risotto of Herbs Beignets & Parmesan Tuilles
~
Wrapped Fillet of British Rose Veal, Confit of Parsnip & Sage Foam with Pea Shoots

Blending traditional dishes and modern cooking techniques, this class looks at taking a simple risotto and transforming it into high-standard restaurant dish. Using wonderful British produce in the main course we will look at how to cook a perfect fillet of veal. We will also discuss creating foams and how they may be used at home without specialist equipment.